Mango, Spinach & Hemp Seed Smoothie
Prep: 15 mins
Juicy tropical mango brings its bright sweetness to this nourishing smoothie packed with tender baby spinach leaves, the crisp freshness of celery, crunchy hemp seeds and a lovely glug of dairy-free almond drink.
This recipe is a:
See this week's box.
Ingredients you'll need
- 1 mango
- 1 celery stick
- 50g baby leaf spinach
- 15g hemp seeds
- 250ml almond drink
From your kitchen
- A few ice cubes
You'll need
- Blender
Step by step this way
- 1.
Slice the fat cheeks off the mango stone, then slice off the thinner sides. Cut the mango flesh off the skin and add it to your blender. Slice as much flesh off the stone as you can and add that too.
- 2.
Trim the celery stick and roughly chop it. Pop the chopped celery to the blender, along with the baby leaf spinach. Tip in the hemp seeds.
- 3.
Pour in the almond drink and add a handful of ice cubes. Blend till smooth, pour into a couple of glasses and serve.
- Tip
Ripe & ready
When you unpack your box, pop the mango into your fruit bowl. Let it sit at room temperature for 2-3 days, and this will help it ripen – if there are bananas or kiwi fruit in the bowl with it, even better. You’ll know the mango is ripe when it just gives when you gently press it.
